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Spanish-Style Beef Brisket

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Meat master Bruce Aidells also likes to make this sherry-spiked brisket with bison, which has a sweeter, richer flavor than beef. He recommends letting the brisket rest in the braising liquid overnight, then reheating the sliced meat in its sauce, which will have thickened as it rests. "This is one recipe that’s actually much better the next day," he says.

Spanish-Style Beef Brisket

(18 people have added this recipe to their favorites.)
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Spanish-Style Beef Brisket

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Spanish-Style Beef Brisket

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